Norwegian Mustard Sauce Recipes

NORWEGIAN BUTTER SAUCE (SANDEFJORDSMOR)

Steps:

• Place lemon juice in saucepan over medium heat; simmer until lemon juice reduces to less than a tablespoon and almost disappears, 4 or 5 minutes, being careful not to let it burn. Quickly add cream; whisk to combine. Continue to cook until cream reduces and is thick enough to coat the back of a spoon, 5 or 6 minutes. Reduce heat to low.
• Whisk in 2 or 3 pieces of cold butter, stirring until butter melts before adding more. Add 2 or 3 more butter cubes. (If cream mixture cools too quickly, the sauce may break.) Continue adding butter a few pieces at a time until all butter is emulsified into the cream, 8 to 10 minutes. Add salt, cayenne pepper, and 2 generous tablespoons chopped parsley. Whisk until well blended. Keep sauce warm until ready to use.

LUTEFISK

Steps:

• Saw fish into 3 parts, clean thoroughly and place in a wooden bowl or pail. Add water to cover and set in a cool place for 5 to 6 days. Change water each day. Remove fish and thoroughly clean wooden bowl. Make a solution of water, lime and ashes and allow to stand overnight. Drain off clear liquid and pour over soaked fish. Set in a cool place for 7 days. When fish is soft, remove from solution, scrub bowl well and soak fish for several days in cold clear water. When ready to cook, remove the fish from the bowl and place in boiling salted water. Cook at a simmer for 20 minutes. Drain well and serve immediately. NOTE: The Norwegians serve the fish with melted butter; the Swedes serve it with white or mustard sauce. Allow 1/3 pound per person. MUSTARD SAUCE: Melt the butter in a saucepan. Blend in the flour until smooth. Stir in salt and pepper. Gradually add the fish stock, stirring constantly until thickened. Let cook for 3 more minutes. Stir in the prepared mustard. Serve with boiled fish. NOTE: If fish stock is salty do not add salt listed.

NORWEGIAN MUSTARD SAUCE

Steps:

• Mix all ingredients, except oil,
• Drizzle oil gradually while stirring.
• Chill and serve.

NORWEGIAN PAN-FRIED SMELT RECIPE

Steps:

• In a small bowl, combine the 2 tbsp of olive oil, juice of one lemon, 1 minced garlic clove, and 2 tbsp chopped fresh parsley; refrigerate.
• In a bowl, or a shallow dish, combine 1 cup flour, 2 tbsp cornmeal, 1 tsp salt, and 1/4 tsp pepper.
• Place fish in batches into the bowl, coat with the seasoned flour mixture on both sides of the smelt, and then shake off excess flour (see notes below).
• Heat the oil (about 1-inch deep) in a large frying pan or cast-iron skillet over medium heat.
• Once the oil is hot, add enough smelt to cover the bottom of the pan without crowding (cook in batches). Cook for 2-3 minutes, then flip and cook for another 2-3 minutes or until golden brown, crispy, and thoroughly cooked.
• Repeat the process to cook the remaining smelt; drain on a wire rack or paper towels.
• Transfer to a serving plate and serve hot, drizzled with the lemon sauce.